Maitland Mountain Pickles are all the rage among Boston area foodies. I had my first taste this past year when I picked up my December bulk order from the Farm Direct Coop (FDC). Of course, I’ve always liked pickles, but these pickles took my love to the next level. The entire container was gone within a week of its initial opening. The whole family was vying for who would get the last pickle… alas I was not the winner.
To truly understand how amazing these pickles are you just have to take a bite. They offer a variety of flavors from zesty to mild. Curiosity piqued? A quick google search of the Salem, MA company yields dozens of hits for recipes calling exclusively for these divine pickles, a true testament to their unique flavor. In addition you’ll find an article in the Boston Globe, numerous blog posts, and even this fantastic video on Beantown Pastrami about the Maitland Mountain pickle making process.
Beantown Pastrami Feature: Maitland Mountain Pickles
Of course, FDC has been bringing these pickles to their farm share members each year during the bulk offer season. But there’s no need to wait, you can get these pickles year round at the following fine retailers:
Milk & Honey Green Grocer, 32 Church St., Salem, 978-744-6639
The Corner Butcher Shop, 240 Elliott St., Beverly, 978-969-3194
Willow Rest, 1 Holly St., Gloucester, 978-283-2417
Appleton Farms Dairy Store, 209 Country Road, Ipswich, 978-356-3825
Appleton Farms at Boston Public Market, 100 Hanover St., Boston
Still holding on to the on-the-cob popping corn? Here are two easy ways to prepare the most delicious popcorn you will ever taste.
Remove decorative husk at top of cob. Place 1/2 – 1 whole cob in a brown paper bag, lunch bag size works well. Roll down top of bag to secure. Pop on high 2 1/2 – 4 minutes or until popping slows. Salt and butter to taste.
For best results, pop no more than one cob at a time.
Take a spoon to a row of kernels to finagle them out of the cob. Now that you’ve made a space, you can either easily push out the rest of the kernels with your thumb or continue using the spoon as desired.
Place 1 tbsp oil of choice in the bottom of a heavy pan with lid. Heat oil until one kernel dropped in pops. Then, add the remaining kernels and cover with lid. Move pan around on stove burner gently to prevent popcorn from burning. Pop until popping slows dramatically. Remove from heat, butter and salt to taste.
If using two cobs at once, use 2 tbsp of oil.
Throughout the month of November Irish Times featured food stories from expats across the globe. Farm Direct Coop member Elizabeth Benbow has enjoyed the last five years as an Irish expat in Massachusetts and in the November 9th issue, Elizabeth described her newfound joy in making jams and jellies from the area’s fresh produce.
Originally a member of a local CSA, Elizabeth first changed over to the Farm Direct Coop (FDC) in 2014 due to added variety and ease of accessibility offered by FDC. In particular, Elizabeth’s two sons love the additional fruit selections offered by FDC. During her first season with FDC, Elizabeth seized the opportunity to pick up a surpluss of grapes left over at one of the depots. From these, she made several batches of jam and jelly, enough to have a steady supply into 2015.
Elizabeth notes by autumn, she was hooked, and now utilizes both weekly produce included in the farm share as well as end-of-season bulk offerings to make a variety of delicious goods. In the article, Elizabeth shares her favorite recipe for a Cranberry Shrub; a bit like a cordial made with vinegar and added to alcohol for a nice cocktail. Head on over to Irish Times for the full article and recipe.